Crispy Potato Roast

Malinda Coletta


This is easy but I HIGHLY reccomend useing a mandoline to slice the potatoes so you get uniform tickness. This is the reason I gave it a medium rating on ease of cooking! It makes quite a presentation at the dinner table.


★★★★★ 1 vote

15 Min
2 Hr


  • 3 Tbsp
    unsalted butter, melted
  • 3 Tbsp
    olive oil
  • 4 lb
    russet potatoes, peeled or unpeeled
  • 4
    shallots, thickly sliced
  • ·
    kosher salt
  • 4 sprig(s)

How to Make Crispy Potato Roast


  1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
  2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt, brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

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About Crispy Potato Roast

Course/Dish: Potatoes

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